Tropical Island Shrimp Kabobs

• 1/2 cup coconut milk
• 1/3 cup minced fresh cilantro
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1-1/2 teaspoons ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 30 uncooked shrimp (26-30 per pound size), peeled and deveined
• 30 mango cubes (about 1 large mango)
• 30 fresh pineapple cubes (about 1-1/2 cups)

1. In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.
2. Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

coconut milk, fresh cilantro, lime juice, garlic, olive oil, ground coriander, salt, ground pepper, shrimp, mango, pineapple

Taken from www.tasteofhome.com/recipes/tropical-island-shrimp-kabobs/ (may not work)